The baking inspiration has hit you, and now you’re raiding the pantry for all the right ingredients. All you can think of is a beautiful chocolate cake, glowing in the middle of the table, and that dream is only a few hours and ingredients away.
But there’s just one problem: you’re out of cocoa powder.
As a chef who's always testing and perfecting cocoa recipes, I know the feeling. Running out of cocoa powder isn’t fun, but don’t panic.
Here are four of the best cocoa powder substitutes I reach for whenever I run short:
1. Raw Cacao Powder
Raw cacao powder is made from cacao beans that are processed at much lower temperatures than traditional cocoa powder. This helps retain more of the bean's natural compounds like antioxidants, magnesium, iron, and fibre. Because it's processed at lower temperatures, raw cacao powder has a bolder, slightly more bitter flavour with earthy, fruity notes.
It’s best used for:
- Smoothies and protein shakes
- Energy balls
- Brownies and cookies.
- Cakes where you want a more intense chocolate flavour
How to substitute it
Replace cocoa powder with an equal amount of raw cacao powder (1:1). Because cacao powder has a stronger, more bitter taste, you may want to add an extra teaspoon or two of sugar or sweetener, depending on the recipe.
Looking for a single-origin, antioxidant-rich raw cacao powder? We know just the one. Give the Cocoa Circle Raw Cacao Powder a try.
2. Dutch Alkalised Cocoa Powder
Dutch-processed (or alkalised) cocoa powder is one of the closest substitutes for regular cocoa powder. This is quite similar to regular cocoa powder, except that it has been treated with an alkaline solution to neutralise its acidity.
The result is a darker colour, smoother flavour and less bitterness than natural cocoa powder. That’s why you often see it used in rich, dark chocolate cake recipes.
It’s best used for:
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Chocolate cakes
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Brownies
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Frostings
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Recipes that call specifically for Dutch cocoa.
How to substitute it
You can usually use a 1:1 replacement of regular cocoa powder. But, keep in mind: natural cocoa is acidic, so it works with baking soda to help cakes, brownies and muffins rise. If you want to swap in Dutch-processed cocoa powder in a recipe with baking soda, the bake may not rise as much. It works best as a substitute in recipes that don’t call for baking soda, use baking powder instead, or where baking soda isn’t the main raising agent.
But don’t fret: the difference in rise is usually quite small, so if Dutch cocoa is all you have on hand, you can still make a delicious bake without any major issues.
If you’re looking for a rich, smooth, 100% pure Dutch-processed cocoa powder, the Cocoa Circle Cocoa Powder is a great option. Its mellow flavour and deep colour make it perfect for cakes, brownies, cookies and hot chocolate alike.
3. Cacao Nibs
Cacao nibs are the small pieces of crushed cacao beans. They’re basically pure bean, with nothing added or removed. They're crunchy, intensely chocolatey and naturally bitter. Unlike cocoa powder, they don't dissolve into batters but instead add texture and bursts of chocolate flavour.
They’re best used for:
- Granola
- Cookies,
- Muffins
- Brownie toppings
- Trail mix
- Smoothie bowls
How to substitute it
Cacao nibs aren't exactly a direct replacement for cocoa powder in recipes where cocoa provides the chocolate base. Instead, blitz them into a fine powder using a high-powered blender or spice grinder before using. Replace cocoa powder at roughly a 1:1 ratio by volume, although the texture will be slightly coarser.
Alternatively, you can use the nibs whole as an added chocolate element rather than a substitute.
4. Chocolate
You may find an old chocolate bar lying around in the fridge, or a forgotten bag of cocoa drops in the back of the pantry. First off, make sure your chocolate has been properly stored and that it’s still safe to eat.
Cocoa drops (also known as chocolate drops or baking drops) are small pieces of chocolate made with cocoa solids and cocoa butter. Unlike cocoa powder, they contain fat and often a little sugar, so they melt into recipes and deliver a richer, creamier chocolate flavour. Dark chocolate bars work in much the same way, although they need to be chopped before melting and often come in a wider range of cocoa percentages.
When it comes to baking, chocolate products are best used for:
- Cookies
- Muffins
- Pancakes
- Cakes
- Dessert toppings
- Melting into sauces or ganache
How to substitute it
Since cocoa drops and chocolates contain cocoa butter, they can't replace cocoa powder directly in every recipe. For batters, melt approximately 85g (3 oz) of chocolate for every ¼ cup (25g) of cocoa powder. Reduce the butter or oil in the recipe by around 2 tablespoons to account for the added fat.
If you have any leftover chocolate, melt it into warm milk with a splash of vanilla to make an indulgent homemade hot chocolate. Simply adjust the amount of chocolate to suit how rich and chocolatey you like your drink.
If you don't already have some in your baking cupboard, Cocoa Circle's Cocoa Drops are made specifically for baking and melt beautifully into cakes, brownies and cookies.
Which substitute is best?
If you want the closest match, raw cacao powder and Dutch-processed cocoa powder are your best bets. If you're after extra crunch, cacao nibs are a fun addition, while chocolate bars and cocoa drops create richer, fudgier bakes. No matter which substitute you choose, a missing tub of cocoa powder doesn't have to put your baking plans on hold.
Happy baking!
1.5 - 2 hours
Medium
